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Weekly Planner: Brunch News Edition

Brunch News Edition Lowcountry Adds Brunch Fasten those bibs, because brunch is served at Lowcountry. The South Loop outpost of the boil-in-a-bag seafood concept, which specializes in Cajun-style shellfish, has added weekend brunch to its popular portfolio. A slight departure from its usual eat-with-your-hands bag-centric menu, the brunch offerings span a spectrum of Southern comforts, from […]

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Jun 18, 2018 09:51 PM
Best Restaurants in Boystown

With June being Pride Month, there’s no better time of year to spend dining and drinking in Chicago’s Boystown neighborhood. The vibrant Lakeview area enclave is best known perhaps for its clubs, drag brunches and rainbow pylons, but the neighborhood is becoming a serious dining destination in its own right, thanks to restaurants like these: […]

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Jun 11, 2018 10:32 PM
Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series

Happy Hour at Punch Bowl Social Happy Hour at Punch Bowl Social Happy hour is the happiest of all when you’re surrounded by bowling alleys, bocce courts, karaoke rooms and dart boards. The West Loop’s brand new Punch Bowl Social, a behemoth dining and gaming complex out of Denver, has jumped on the happy hour bandwagon, […]

The post Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series appeared first on Dining Chicago.

Jun 05, 2018 06:53 PM
Dill refrigerator pickles
Dill refrigerator pickles
Pickles and relishes are brined or vinegared, seasoned vegetables with a piquant flavor. Lying somewhere between side dishes and condiments, they’re generally used to provide a sharp contrast to mild or fatty foods. Almost any food can be pickled, and in the South most things are, usually in a sweet-sour vinegar mixture.
Restaurant Big Jones
Prep Time

30 min
Cook Time:

0 min

Main Ingredient
  • 5 pounds pickling cucumbers
  • 1/2 cup kosher salt
  • 7 cups white vinegar
  • 4 cups water
  • 3/4 cup turbinado sugar
  • 1 tablespoon dill seed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons crushed red pepper
  • 1 tablespoon allspice berries
  • 1 tablespoon whole cloves
  • 8 bay leaves
  • 1 medium onion, quartered
  • 2 tablespoons coriander seed
  • 8 cloves garlic, smashed
Category: Salads and vegetables

The day before pickling, slice the cucumbers into 3/4-inch-thick half moons, cover with ice water in a 2-gallon container, cover the container with a tight lid, refrigerate, and soak overnight.
Drain the cucumbers and place in a 1-gallon container with a tight-fitting lid.
In a 1-gallon nonreactive stockpot, place the salt, vinegar and water, and bring to a boil.
Meanwhile, combine the remaining seasonings and tie up in a square of cheesecloth; add to the container with the cucumbers.
Carefully pour the boiling brine over the cucumbers and spices and cover tightly at once.
Let cool to room temperature (3 hours). Label, date, and refrigerate.
The pickles will be tasty after one day, best after a week, and will keep, tightly covered and refrigerated, up to 6 months.
Makes about 1 gallon.

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